When I made the Strawberry Shortcake last week, I lightly sweetened sliced fresh strawberries and let them sit in the fridge until assembly and serving time. When I made today's Blueberry Shortcake, I didn't add any sweetener to the blueberries. I simply split my mini shortcakes in half and placed the bottom half on a plate, topped it with lightly sweetened whipped cream, scattered fresh blueberries on top; placed the top half on and added more whipped cream and few more blueberries. It was awesome! You could make it with raspberries, blackberries or a mixture of a variety of berries...whatever you have on hand or is your favorite. You could mash a few berries, too, if you wanted to make a little juice to drizzle on top. I snapped a photo of this evening's Blueberry Shortcake along with a photo of last week's Strawberry Shortcake. I used my USA Pan 6-well mini cake pan to make these and they make the perfect size shortcakes. If you wanted to make a smaller dessert, just make a single layer using half of a mini-cake and top with berries and whipped cream rather than making a double decker. The recipe for the shortcake is below as well as a few yard pics. Enjoy!
|Azaleas are blooming...it finally looks like spring|
|Viburnum is one of my favorite spring shrubs|
|The hostas are poking out of the ground|
Fresh Berry Shortcake
2 cups sifted blanched almond flour
2/3 cup granular or confectioners Swerve sweetener (I used confectioners)
1/4 cup plain unsweetened whey protein powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
6 tablespoons melted butter
2 teaspoons vanilla extract
1/2 cup buttermilk
4 teaspoons NuStevia Simple Syrup (or additional stevia, to taste)
Fresh strawberries, blueberries or other berries
Preheat oven to 350 degrees F. Grease a 6-well mini cake pan with butter or coconut oil and set aside.
In a large bowl, whisk together almond flour, granular or powdered sweetener, whey protein powder, baking powder, baking soda and salt in a large bowl.
In a separate bowl, beat eggs, butter, vanilla, buttermilk and stevia together. Add liquid mixture to dry mixture and stir just until combined. Beat for 2 minutes with a hand mixer at medium-high speed until light and smooth.
Divide batter evenly among 6 cake wells. Bake for 23-25 minutes until golden and a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes; invert onto a wire rack and let cool completely. Slice in half crosswise and top bottom half with berries and whipped cream; place remaining half on top and add additional whipped cream and berries.
*Note: Cakes can also be cut in half and frosted or glazed as desired.